My Favourite Omelette (Gluten & Dairy Free)

Makes 1 large omelette


  • 4 eggs
  • 3 tablespoons dairy free milk
  • large handful of spinach
  • 4 cherry tomatoes, quartered
  • 1 tablespoon diced chorizo
  • 2 tablespoons dairy free cheese
  • 2 fresh basil leaves, torn
  • salt and pepper, for seasoning


  1. Whisk the eggs, dairy free milk and seasoning together
  2. Add the chorizo and tomatoes into a small pan with a drizzle of oil and sauté for 5 minutes
  3. Remove a third of the mix and set aside
  4. Add in the spinach and cook for a minute then set aside
  5. Place a drizzle of olive oil in a large shallow pan over a medium heat
  6. Also heat the grill to medium
  7. Pour the egg mixture into the pan and cook for a couple of minutes
  8. Place the omelette under the grill until the top is lightly brown
  9. Remove from the grill and place the spinach mix down the middle of the omelette
  10. Top with half the dairy free cheese and fold both sides over so the omelette is closed
  11. Top with the chorizo and tomatoes you set aside earlier and the rest of the dairy free cheese
  12. Put back under the grill for another couple of minutes
  13. Serve topped with the torn basil

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